BEST WESTERN - FOOD

No soap at the handwashing sink. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. SOAP SUPPLIED AT THE HANDSINK.

No paper towels available at the hand washing sink. CA: Hand drying provision required at all times. PAPER TOWELS SUPPLIED

Basket containing numerous chemicals stored directly on top of a single service box of cups in the main kitchen. CA: Separating the poisonous or toxic materials by spacing or partitioning COS: Chemical crate removed from direct storage on top of the box.

Observed n hand washing sign at the handwashing sink in the kitchen. CA: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees COS: Sign placed at the handwashing sink.

No inspection report posted. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. REQUIRED WITHIN 72 HOURS

No permit posted. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers REQUIRED WITHIN 72 HOURS

No chlorine test strips available to ensure correct concentration of sanitizing solution. Facility has QAC test strips. CA: Chlorine test strips required. CORRECT WITHIN 72 HOURS

Observed no soap available at the hand sink in the main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Soap provided.

Observed no paper towels available at the hand sink in the main kitchen. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels. COS: Paper towels provided.

Observed PIC sanitizing dishes in 3 compartment sink with sanitizer measuring 0 ppm for quat. C/A: Quat sanitizer solution shall be maintained between 200-400 ppm. COS: Chlorine sanitizer made measuring 50 ppm.

Observed sausage gravy with no date marking stored in the reach in cooler in the main kitchen. PIC unsure of when it was made. C/A: , refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Discarded.

PIC unable to provide proof that employees have been trained on proper health policy.

CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

COS: PIC signed employee health policy.

In reach in cooler, container of scrambled eggs observed cooling in tightly sealed container.

CA: To ensure proper cooling lids must be properly vented to allow heat exchange.

COS: Container properly vented.

No chlorine test strips available to ensure correct concentration of sanitizing solution. Facility has QAC test strips, but does not have any QAC products.

CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

PIC unable to provide proof that employees have been trained on proper health policy. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS: PIC signed employee health policy.

Brown sugar and chocolate chips observed stored uncovered and unprotected from overhead contamination on self-service breakfast line.

CA: To ensure proper protection from overhead contamination, foods must remain covered or other means of overhead contamination protection (sneeze guard).

COS: Foods covered.

PIC unable to locate probe thermometer for internal food temperatures.

CA: Small-diameter probe thermometer must remain available to ensure proper internal food temperatures.

Inspections from 2022 and 2021 observed on shelf within dining area.

CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

No chlorine test strips available to ensure correct strength of sanitizing solution.

CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.